PH26003A - Method to prepare pre-cooked paella - Google Patents

Description

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SPECIFIQATIO re

This invention relates to food products having rice as base thereof and to the process of preparing the same. More specifically, this invention relates to a pre-cooked paella consisting essensially of rice for the purpose of inexpensive material and controlled superior swelling quality and the process therefor.

Researchers all over the world ase now engaged in studies to provide new food products and materials and to the employment of method and materials never before known ot used.

The present invention contemplates to contribute to some very small extent such a new method using materials easily available anywhere.

It is directed to food composition utilizing rice as a base thereof and other known food components the employment of which are determined by the nature of the end products desired. The present invention also is concerned with certain food com- positions which are # specifically designed for people whé by reasons of health are forbidden to eat pork and other meat product. i CL —— .

BAD ORIGINAL P

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\ 26003

It is therefote .the object of the present invention to provide for novel rice based food products and to the process for manufacturing the same.

Another object of the present invention is to provide a pre-cooked paella which include all the precise ingredients and components.

Still another object is to provide a food product through which certain components (e.g. sauce, rice, seafoods and others) are in a pre-cooked stage which allows that at the con- sumption moment, it will be enough to submit the product to a simple cooking stage.

A further object is to provide for a process wherein the product obtain exhibits superior taste quality and palatability.

Other objects of this invention shall become apparent from the detailed description of the same which shall hereinafter set forth.

Accordingly, the method cf-%*e present invention includes the stages of preparing the sauce which include the different seasoning for paella, mixing of the prepared sauce with the predetermined amount of rice, cooking of the -2- RAD ORIGINAL 9

The prepared sauce and rice are mixed thoroughly and then cooked at high temperature between 50 to 260°¢ for a period of 7 minutes ‘ stir until the grains of rice are loose after having absorbed all the sauce and oil added. The aim of the preceeding stage is getting the rice grains to be the carrier of the sauce with its flavour. In the same time, the rice gets a conservation stage due to the absorbed oil.

To get different flavours of the desired product, the pre-cooked rice was seasoned with different flavour debhydrsted item such as meat dehydrated, seafood or fish dehydrated, greed dehydrated and saffron - vased colouring agent.

For each kilogram of product to be prepared, there are to be mixed 450 - 700 grams of rice 450 with 250 - -451y grams of sauce adding between 25 - 50 grams of flavour dehydrated and 25 - 50 grams of vegetable oil.

In case the paella is meant to have no special flavour, it won't .¢ necessary to add and de- hydrated. If the paella is to have fish or seafood dehydrated is added. If the paella is to have green and vegetable «fladourzithe green - 4 - Lo

CA AR Sy rice and sauce until all the sauce absorbed by the rive and packing ofrthe resulting product through vacuum packing and deep freezing system.

The basic ingredients of the sauce includes smashed tomato, smashed onion, vegetable oil, fine salt, ground garlic, sweet coloured paprika, sugu., ground black pepper and an assortment of natural saffron, parsley, almond, hazelnuts, and pine nuts. The components ingredient are pre- pared weighed, i1ixed and cooked on low fire, par boiled and fried until obtaining an amount thick sauce. .

The above material thus prepared, the following are weighed according to the following table:

COMPONENTS WEIGHT /GRAMS

Smashed Tomato 340-730

Smashed Onion | 150-300

Vegetable Oil 50 - 150

Fine Salt 10 - 40

Smashed garlic 10 - 20

Sweet Red Paprika 10 - 40

Sugar 10 - 40 and vegetable dehydrated is to be added.

Varying the type and rate of the dehydrated added reached a prepared product of more or less strong flavours and the health and nutritious value needed by the consumer.

The prepared product is then cooled and then packed in rations, adding greens in natural state, refried meat and/or refried seafood and fresh

EBustaces depending on the dehydrated added before.

Once introduced into its container the rice prepared and the added products mentioned-above are packed in conventional manner vacuum process or deep freezing system.

Impo.-.:1t thing to be noted when the pre-cooked paella ié to be consumed, the rice is poured into a container and exposed to low fire, adding the different products packed together with the rice, when the temperature reaches the boiling stage, they end up their cooking at the same time, being the end product paella ready to be consdmed and not requiring to receive any other product or additive. -f -

The base of the invention lies on the fact that the pre-cooked rice is the carrier of the neces- sary sauce and oil with.the required color and taste and on .the fact that the rice remain also in a refried state and conservation due to.bhe absorption of all the other ingredients.

It is understood that variations to the methods and products herein described may be made which variations do not depart from the spirit and scope of the present invention which is de- fined by the following claims.

Claims (1)

———— I CLAIM:

1. The method for the preparation of a pres oC cooked paella which comprises . a) Preparing the sauce from the following ingre- dientss ) Co Smashed tomato - 340-730 gMise "Smashed onion - 150-300 os Cy Vegetable oil - 50-150 " Fine salt: - 10-40 + 10 Smashed garlic - ~~ 10-20 ' Sweet red paprika - 10-40 M | Co Sugar - 10-40 " Co Bixing and cooking on low fire, par boiled and cL fried until an almost thick sauce is obtained} co 215 . b) Mixing 250-450 gms. of the prepared sauce with : ! Co : 450700 gms. of rice} i ; .¢) Cooking the mixture of sauce and rice at high : : - : temperature between 50-260°¢ for 7 minutes, stirring until all the grains of rice are loose ‘20 after having absorbed all the sauce and adding 25-50 gms. of vegetable oily . d) while the cooked mixture is still warm, adding , : 25-50 gms. of dehydrated flavor selected from : / SE oo | ~7- 'BADORIGINAL 3 Co

- , CC - - the group consisting of meat dehydrates, SE seafood or fish dehydrates, green vegetable dehydrates and saffron-based coloring agent; and - e) Finally codling the thus prepared product and packing into container. : 8 JUAN ANTONIO SEGURA CASTARNO Inventor : oo Co 1 © m8